Flavour Network HD

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

Gordon must neutralize the threat of vermin and unkempt kitchen habits at a Philadelphia restaurant and help the owner pass the torch to her children.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in Gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep-fried baklava at Dickens on the Strand in Galveston, Texas.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics: The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries'; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

John travels back in time to the ultimate retro Las Vegas steakhouse; he gets a sneak peek into Vancouver's coolest Italian joint.

John heads to a BBQ spot in Phoenix, Ariz., followed by a culinary party in Miami, Fla.; he then dives into the heart of soul food in Savannah, Ga., where he discovers how they make peach cobbler in the Peach State.

In Kelowna, BC, John learns about unique flavor combos like nori wrapped halibut made with local ingredients; he then visits Toronto for authentic seafood paella.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in Gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Michelin-starred chef Tom Kerridge hits the road in his bespoke vintage food truck in Spain to meet food producers who are just as obsessed with growing ingredients as he is about cooking them.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Michelin-starred chef Tom Kerridge hits the road in his bespoke vintage food truck in Spain to meet food producers who are just as obsessed with growing ingredients as he is about cooking them.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

Noah visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in S.C. serves gator nuggets with swamp sauce, the hog on a log and angel and devil dogs.

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

This eight-episode series follows the award-winning actress, producer, director, and activist on a flavorful journey through France to uncover the roots of the country's culinary supremacy and explore how it became the global standard for fine dining.

Eva marvels at the sheer beauty of Provence as it continues to rewrite the rules of French cuisine.

Eva enjoys Bordeaux's world-famous wines and its fresh produce and masterful Bordelaise sauces.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.

Chef Eric Adjepong has a smile on his face as he takes on his friends, Bobby Flay's Titans; with $25,000 and bragging rights on the line, Eric must manage the clock and the pressure from his pals.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a

Known as the spoonbill within the local community and hailed as the paddlefish nationally, Yia gets the opportunity to fish for this ancient, heavily-regulated species.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a

Known as the spoonbill within the local community and hailed as the paddlefish nationally, Yia gets the opportunity to fish for this ancient, heavily-regulated species.